How to Make cream of mushroom soup

Saute mushrooms in oil.Add broth,onion,seasonings and bay leaf,bring to boil.Reduce heat and simmer for fifteen minutes.Mix nonfat dry milk,flour and water
and add to soup.Remove bay leaf and cook for five minutes.Makes eight-six ounce servings that only has 50 calories.

Tip: to make cream of celery soup substitute celery for the mushrooms and add 1/2 teaspoon celery salt to the seasonings.